Grind together sugar, pistachios, saffron together to a slightly coarse mixture, set aside.
Boil milk in a pan. Simmer for 10 mins till milk reduces.
Stir in between to avoid burning at the bottom.
Now add nuts sugar mixture.
In a small bowl take corn flour add milk to it mix well to form a smooth runny paste. Add this to milk.
Scrap the sides and keep cooking till the mixture is thick and creamy like shown below. Add chopped pistachios.
Keep cooking. till it coats the ladle. Cool down completely.
Then pour it in kulfi moulds / popsicle moulds. I used my kulfi shaped popsicle moulds.
Wrap with silver foil, insert ice cream stick then freeze for 6-8 hours at least, I always freeze it overnight.
Then show the popsicles side part under running tap water. Slowly remove the kulfis and serve. Enjoy Kesar Pista Kulfi after taking out from refrigerator immediately.